Sometimes, life-changing opportunities arrive in the most unexpected ways.
For Rebeka Kamaturiri, a chef at Etosha Safari Lodge, it came during one of her regular shifts. Now, Rebeka has travelled to France for a six-week culinary internship at Le Calabash Culinary Academy.
A Moment That Changed Everything
Rebeka’s story began three years ago when a visiting family at the lodge requested a braai (barbeque) and a birthday cake for their son. The request came in late, but Rebeka rose to the occasion, preparing everything with care before ending her shift.
She had no idea that her quiet professionalism had just changed her life.
The following morning, the guests asked her manager to meet the chef responsible for the meal.
That guest was French culinary school owner Chef Sidney Bond, co-founder of Le Calabash Culinary Academy. Together with his wife, Alison, he runs the Le Calabash Impact Program, a transformative initiative that has spent 18 years empowering young chefs from Southern Africa and beyond.
When they finally met, the unexpected happened.
“He greeted me, gave me a hug and said: ‘Rebeka, I want to take you to France,” Rebeka narrated.
At first, it felt impossible to believe.
But even after plans were delayed several times over the years, Rebeka held onto hope. And now, that promise has become reality.
Built Through Hard Work
Rebeka joined Gondwana Collection in 2015 as a cooking intern after studying hospitality through COSDEC. Since then, she has steadily worked her way up, eventually becoming a chef.
Alongside her practical experience, she pursued Recognition of Prior Learning (RPL) qualifications in Commercial Cookery and is currently completing her Level 4 certification.
When the opportunity to travel to France became more concrete, Gondwana Collection supported Rebeka by funding French language lessons through the Franco Namibian Cultural Centre, to help prepare her for the experience. She completed A1-level French courses and supplemented her learning through the Duolingo app.
A Proud Moment
For Rebeka, who grew up in a small settlement between Omaruru and Otjiwarongo called Kalkfeld, the journey feels surreal.
“This is my first time travelling outside Namibia,” she says with a smile. “I will be seeing the airport for the first time. I feel proud of myself, where I come from and how far I’ve come,” she continued.
Rebeka speaks with deep gratitude about the encouragement she received from her managers and Gondwana Collection leadership throughout the process.
Her story reflects the power of recognising potential, investing in people and creating opportunities that can transform lives.
Carrying Namibia to the World
Over the next six weeks, Rebeka will immerse herself in French culinary culture, sharpening her skills and gaining international exposure at one of France’s respected culinary institutions.
And somewhere between the kitchens of Etosha and France, Rebeka is showing every young person in Namibia that opportunity can arrive on any plate - if you’re ready to serve something unforgettable.
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